Italian culinary consultant Cristian Marino is back in the Maldives, overseeing the restaurants he once opened as Executive Chef. From mentoring kitchen teams to promoting healthy living, his work blends leadership, flavor, and the island’s unique rhythm.
The sound of the ocean was the first thing he noticed when he stepped off the boat. For Cristian Marino, it felt less like arriving somewhere new and more like walking back into a familiar chapter of his life. The turquoise waters, the white sand, the salt in the air — all reminders of a place where he had once left a very distinct mark.
This time, the Italian culinary consultant isn’t here to design menus from scratch or launch new venues. His mission is different: to oversee the restaurants he helped create years ago and to guide the entire kitchen brigade that now brings those concepts to life every day.
From Executive Chef to Returning Guide
Marino’s connection to these islands runs deep. During his time as Executive Chef at this luxury Maldivian resort, he spearheaded the opening of three signature restaurants — each one with its own soul. One offered refined à la carte dishes, another embraced theatrical live cooking, while the third blended elegance with a sense of relaxed island charm.
Now, after years of working across continents, he’s back. Not to reinvent what already exists, but to make sure it remains as sharp, creative, and consistent as the day it launched.
“The concept is only as strong as the way it’s executed day after day,” Marino says. “And that’s where my role comes in now.”
Recent Work and a Remote Vision
Before returning to the Maldives, Marino had been based in Dubai, where he spends part of the year refining his “Remote Chef” consultancy — a model that allows him to support openings, shape menus, and advise operations in different countries without always being on-site. It’s a flexible, forward-thinking approach to culinary leadership, and one he described in detail in his recent article.
Guiding People, Not Just Kitchens
In his current role, Marino’s focus is as much about people as it is about food. With more than 25 years in luxury hospitality across Italy, France, the UK, Spain, Dubai, and Asia, he understands that a kitchen is only as good as the team running it.
His leadership style is built on cultural awareness and clear communication — skills sharpened over years of managing diverse teams. The work goes beyond plating dishes or checking service times: it’s about keeping morale high, ensuring the team feels proud of what they serve, and making the kitchen a place where creativity can breathe.
Much of this approach is rooted in The 10 Rules of the Chef in the Modern Era, his personal leadership framework. Empathy, forward planning, and adaptability are central ideas — and Marino applies them whether he’s training a sous chef or discussing workflow with a commis.
Healthy Kitchens, Healthy Chefs
Marino has long believed that excellence in hospitality is tied to well-being — not just for guests, but for those behind the scenes. He often works with teams to introduce healthier menu options, adjust cooking methods to preserve nutrition, and encourage a balanced diet among staff.
If you want chefs to perform at their best,” he says, “you have to take care of their health. A well-rested, well-nourished chef will always produce better food.
In the Maldives, this philosophy finds the perfect backdrop. Here, healthy living isn’t a theory — it’s part of the environment. Mornings can begin with a swim in warm, crystal-clear waters, and even a short break between lunch and dinner service can mean diving into the ocean. Those moments, Marino says, help restore focus and energy in a way no espresso ever could.
A Return with Purpose
For Marino, this return is more than a contract. It’s about protecting what he helped build, making sure it grows without losing its essence, and mentoring the next generation of chefs in the process.
Cristian Marino – Culinary Consultant, and Author of the Healthy Italian Chef
As the season unfolds, he will continue to balance operational precision with the softer skills of leadership — guiding a team, maintaining quality, and ensuring that every dish reflects both the concept and the care that went into it.
For the guests, that means every bite carries the experience of a chef who has worked in over ten countries and still believes that the best kitchens are built on people first, recipes second. For his team, it’s a reminder that great leadership doesn’t just stay in the kitchen — sometimes, it takes you straight into the sea.
Cristian Marino
Executive Chef & International Culinary Consultant
Author of:
10 Rules of the Chef in the Modern Era
The Healthy Italian Chef : My Journey to Well-Being
Over 25 years of experience across three continents
Dining and Cooking